Soups

Harlan Kilstein’s Completely Keto Vegetable Quiche Lorraine




Harlan Kilstein’s Completely Keto Vegetable Quiche Lorraine

Course: Soup
Cuisine: American
Servings: 8
Calories: 30 kcal
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Ingredients

  • 4 ounces of cauliflower florets in small pieces
  • 4 ounces broccoli florets in small pieces
  • 2 Zuchini cut in thin circles and in half
  • 3 Ounces whole cherry tomatoes
  • 1 Yellow bell pepper cut in small squares
  • 1 Red bell pepper cut in small squares
  • 5 Ounces portabella mushrooms chopped
  • 2 ounces fresh basil chopped finely
  • 1 Tsp Pink Himalayan Salt
  • 4 cloves Garlic minced
  • 1/2 Tsp black pepper
  • 10 Eggs with 1/2 cup coconut milk beaten together

Instructions

  1. Preheat Oven to 350
  2. Using a large Saute skillet put enough coconut oil to cover the bottom of the pan
  3. Put all ingredients except for the eggs and coconut milk into the pan and saute for about 10 minutes stirring every minute or so
  4. Grease a large round quiche pan with coconut oil
  5. Pour vegetable mixture into the quiche pan
  6. Gently pour egg and coconut milk mixture over the vegetables.
  7. Bake in oven for 25 minutes and eggs are not runny on top

Recipe Notes

Serves 6-8




Harlan Kilstein’s Completely Keto Vegetable Quiche Lorraine

Course: Soup
Cuisine: American
Servings: 8
Calories: 30 kcal
Print

Ingredients

  • 4 ounces of cauliflower florets in small pieces
  • 4 ounces broccoli florets in small pieces
  • 2 Zuchini cut in thin circles and in half
  • 3 Ounces whole cherry tomatoes
  • 1 Yellow bell pepper cut in small squares
  • 1 Red bell pepper cut in small squares
  • 5 Ounces portabella mushrooms chopped
  • 2 ounces fresh basil chopped finely
  • 1 Tsp Pink Himalayan Salt
  • 4 cloves Garlic minced
  • 1/2 Tsp black pepper
  • 10 Eggs with 1/2 cup coconut milk beaten together

Instructions

  1. Preheat Oven to 350
  2. Using a large Saute skillet put enough coconut oil to cover the bottom of the pan
  3. Put all ingredients except for the eggs and coconut milk into the pan and saute for about 10 minutes stirring every minute or so
  4. Grease a large round quiche pan with coconut oil
  5. Pour vegetable mixture into the quiche pan
  6. Gently pour egg and coconut milk mixture over the vegetables.
  7. Bake in oven for 25 minutes and eggs are not runny on top

Recipe Notes

Serves 6-8

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